Description:

A warm, hearty dish that’s perfect for a cozy luncheon.

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:

• 300g penne rigate
• 2 generous tablespoons basil pesto
• 5 eggs
• 200g white brine cheese, diced (cow cheese recommended)
• 1 tablespoon black sesame seeds

Instruction:

1. Preheat Oven:
   Preheat the oven to 220ºC (200ºC fan) or Gas Mark 9.

2. Roast Vegetables:

• Place sweet potato and carrot strips in a large bowl. Drizzle with olive oil and toss to coat evenly.
• Spread the vegetables in a roasting tin and bake for about 20 minutes, until just tender.

3. Cook Pasta:

• Cook the penne rigate according to the instructions on the packet.
• Drain the pasta and transfer it to a deep baking dish.

4. Mix Ingredients:

• Add the basil pesto to the pasta and mix well until evenly coated.
• Crack the eggs over the pasta and stir thoroughly to combine.
• Add the diced white brine cheese and gently fold it into the pasta mixture.

5. Add Finishing Touch:

• Sprinkle black sesame seeds evenly over the top.

6. Bake:

• Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden brown.

7. Serve Warm:

• Remove from the oven and serve immediately while warm.

For the best flavor, use high-quality cow’s white brine cheese. Its creamy texture and mild tang perfectly balance the pesto and pasta.

Pairing Recommendation: Complement this dish with sparkling lemonade.

Chef’s Tip: